Miso Soup with Wakame and Tofu

Ingredients

• 4 cups Dashi Broth
• 3 tablespoons Miso Paste
• 2 tablespoons Wakame Seaweed
• 1/2 block Tofu (firm or silken)
• 2 stalks Green Onions

Instructions

1. 1Pour the 4 cups of Dashi Broth into a large heavy-bottomed pot. Heat the broth over medium-high heat until it reaches a gentle simmer, about 195°F (90°C).
2. 2While the broth is heating, measure the 3 tablespoons of Miso Paste into a small bowl. Ladle about 1/2 cup of the warm dashi broth from the pot into the bowl with the miso paste. Whisk these together until the miso paste is completely dissolved and the mixture is smooth, with no lumps.
3. 3Carefully pour the smooth miso mixture back into the pot with the simmering dashi broth. Stir gently to combine everything. It is important not to let the soup boil after adding the miso, as this can affect its flavor and aroma. Reduce the heat to low to keep it warm.
4. 4Add the 2 tablespoons of Wakame Seaweed and the 1/2 block of Tofu to the pot. If your tofu is not already cut, cut it into 1/2-inch cubes before adding. Stir gently to distribute the wakame and tofu in the soup.
5. 5Continue to heat the soup gently for 2 to 3 minutes, or until the wakame seaweed is rehydrated and tender, and the tofu is warmed through. You should see small bubbles forming around the edges of the pot, but it should not be a rolling boil.
6. 6Wash and thinly slice the 2 stalks of Green Onions. Divide the soup among four bowls. Sprinkle the sliced green onions over the top of each bowl as a garnish. Serve immediately.

Related Guides